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Make us part of your healthy and delicious Epicurean delights.
To provide the best shipping experience, we're currently shipping online orders for Fog Horn Olive Oil all from our Reno Location. This does mean that all bottles will be branded with bhooc.com, but we promise it's the same quality and freshness you've come to expect from each of our stores.
Shrimp Enchiladas with Green Sauce

1/2 cup Garlic Olive Oil
16 corn tortillas (6 inch)
1 Tbs. Garlic Olive Oil

2 medium roma tomatoes, chopped
2 medium onions, finely chopped
4 garlic cloves, minced
1/2 tsp. ground cumin
1-1/2 lb. raw small shrimp, peeled & deveined
2-10 oz. pkg frozen chopped spinach, thawed and squeeze dry
2 cups shredded mozzarella cheese
2-10 oz. cans green enchilada sauce
Cilantro for serving.

Pre Heat oven to 350 degrees.
Grease a 9×13 baking dish, set aside.
Place two sheets of foil on a plate
Use paper towels to drain tortillas
Heat a 1/2 cup of Garlic Olive Oil over medium heat and fry tortillas for about 10 seconds, one at a time
Wrap in foil to keep warm and softened.
Pour 1 Tbs. Garlic Olive Oil in a pan over medium-high heat. Sauté onions, garlic, tomatoes, and cumin. Cook until onions are tender.
Add shrimp and cook until it turns pink.
Stir in the spinach and cook for 1 final minute.

Scoop 1/4 cup of shrimp mixture on each tortilla, top with 1 Tbs. cheese. Roll and place seam side down in baking dish. Repeat with remaining tortillas.

Bake in preheated oven for 25-30 minutes. Top with fresh cilantro before serving.